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| Effect of deep fried oil on abilities of anti-hypoxia and anti-fatigue in mice |
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| KeyWord:deep fried oil mice anti-hypoxia anti-fatigue |
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| Abstract: |
| Fresh refined rapeseed oil was used to repeatedly fry potato chips for 3 d （60 pots）. During the frying, peroxide value, viscosity and content of polar compounds of oil samples were determined. Gavage administration experiment on mice was carried out using low（10 mL/（kg·d）），medium（20 mL/（kg·d）） and high（40 mL/（kg·d）） dosages of deep fried oil, with fresh refined rapeseed oil（10 mL/（kg·d）） as the negative control group and the distilled water（10 mL/（kg·d）） as the normal control group. The body weight, hypoxia survival time and exhaustive swimming time of the experimental mice were tested after four weeks of consecutive gavage administration. The effects of deep fried oil on abilities of anti-hypoxia and anti-fatigue in mice were investigated. The results showed that with the frying time prolonging, the peroxide value increased first then decreased, while the viscosity and content of polar compounds of rapeseed oil increased, which meant the rancidity of the fried oil. There was no significant difference in the body weight among different mice groups. There was no significant difference in each index between negative control group and normal control group. Compared with the negative control group, the mice in low dosage group showed no significant difference in hypoxia survival time and exhaustive swimming time, while the mice in medium and high dosage groups showed significantly reduced value in the two indexes（p<0.05）. |
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